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Barley Risotto with Julienne Chicken and Parmesan

1 tb Olive oil
3/4 c Carrot; diced
2 tb Fresh basil; chopped
3/4 c Celery; chopped
3/4 c Green onion; chopped
1/2 ts Salt
1/4 ts Pepper
1 lb Skinless boneless chicken breasts
1/2 lb Skinless boneless chicken thighs 1 3/4 c Pearl barley; about 12 ounces
5 c Chicken broth
1/3 c Parsley; chopped
1/4 c Fresh Parmesan cheese; grated


Cut chicken meat in 1/4-inch strips.


Heat oil in a Dutch oven over medium-high heat. Add carrot and basil; saute 1 minute. Add celery, green onion and onion; saute 1 minute. Add salt, pepper, and chicken; saute 5 minutes. Add barley; saute 1 minute.


Add broth; bring to a boil. Cover, reduce heat, and simmer 40 minutes. Remove from heat. Stir in parsley and cheese.


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